Rice With Pistachios

By Pierre Franey

Total Time
About 30 minutes
Rating
3(8)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings
  • 2tablespoons butter
  • ÂĽcup finely chopped onion
  • 1cup rice
  • ÂĽcup shelled, skinless pistachios
  • 1½cups water
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1bay leaf
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

275 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 379 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 1 tablespoon butter in saucepan and add onion. Cook briefly, stirring, until wilted. Add rice.

  2. Step 2

    Add pistachios, water, salt, pepper and bay leaf. Bring to boil. Cover and simmer 17 minutes. Remove bay leaf. Add remaining 1 tablespoon butter and toss. Serve.

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3 out of 5
8 user ratings
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